Vesti, the Los Angeles focaccia-sandwich outfit, is back at Maydan Market in West Adams with an Eating Menu that stuffs big-ticket items like Australian Wagyu tomahawk, Ora King salmon, and caviar into a single $70 tasting. The counter-style setup is intentionally tight, paced like an omakase, and dishes keep landing in front of you until you say stop. For anyone torn between a casual sandwich run and a full-on chef’s tasting, this pop-up is aiming squarely for that middle lane.
As reported by Secret Los Angeles, the Eating Menu costs $70 per seat and runs Tuesday through Saturday with seatings at 4 p.m., 6 p.m., and 8 p.m. Each time slot hosts eight guests for a 90-minute experience, plus a 15-minute grace period. Reservations are required for the tasting, while Vesti’s bistro counter stays open for walk-ins.
According to Vesti, the operation is co-founded by Chris Berard along with Food Network alums Shane Lyons and Adam Gertler, and the Maydan residency kicked off on June 1. The team describes this run as its longest pop-up to date, treating it as a chance to turn years of catering and ghost-kitchen work into a brick-and-mortar counter experience.
What's on the Eating Menu
The Eating Menu jumps between upgraded proteins and Vesti’s comfort-food roots. Secret Los Angeles highlights Australian Wagyu tomahawk, seared Ora King salmon with fennel and beet soubise, roasted organic chicken with jus and charred lemon, focaccia pizzas and the sandwich staples regulars already know. Smaller plates and snacks, including chicken liver mousse with burnt whipped honey and a provolone and pimento dip with chips, land between larger courses. Desserts can feature cannelés topped with Osetra caviar and a matcha panna cotta, and caviar and Hudson Valley foie gras are available as add-ons.
How bookings and walk-ins work
Maydan Market operates as a multi-vendor food hall, with its website listing vendor hours, transit tips and programming that clarify how counter tastings fit into the broader space. That structure lets vendors run seated, timed services without maintaining a full dining room, while still serving daytime walk-ins at the market. For Vesti’s Eating Menu, the vendor is asking diners to reserve the limited counter seats in advance, and walk-in service continues to focus on sandwiches and pizza.
What this means for West Adams
Maydan’s opening has turned West Adams into a testing ground for small-format, chef-driven concepts, a shift local critics have picked up on as the market settles in. The Los Angeles Times review of Maydan’s live-fire dining and vendor mix helps explain why a compact, high-turn tasting like Vesti’s can find an audience here.
Seats are deliberately few and the menu rotates, so the Eating Menu is framed as an intimate, short-run experience that pulls Vesti’s sandwich roots into a chef-driven tasting format. With the counter’s size and timed seatings, reservations are strongly encouraged.
